Recipe of the Week from Lake Tahoe Markets, keeping the harvest coming as summer fades

As the golden light of September stretches across the Sierra, farmers’ market season begins its gentle descent. The scent of grilled peaches and fresh basil still lingers in the air, but local Farmers’ Markets are wrapping up this week.

Luckily, Lake Tahoe Markets, the Basin’s only online Farmers Market, delivers the freshest produce available to Tahoe straight to your doorstep—year round, and always free of charge. While you are no longer able to visit a farmers market during the off-season, you can still count on weekly deliveries of farm-fresh fruits, vegetables, eggs, and pantry staples sourced from trusted farmers that dedicate their summers to Tahoe at the local farmers markets. It’s the convenience of online shopping with the soul of a Farmers Market—bringing the bounty of the season to the Tahoe Basin.

Order your Market Bag from Lake Tahoe Markets today for free delivery on Tuesday. Tucked inside this week’s Market Bag are the farm-fresh ingredients for a stunning Green Bean and Tomato Salad—just one delicious example of the farm-fresh goodness waiting to be unpacked.

Green Bean and Tomato Salad

1 lb. green beans
½ small sweet onion, cut into thin slivers
2 cups cherry tomatoes, cut in half
½ cup thinly sliced fresh basil
Salt and freshly ground black pepper
3 Tbsp. olive oil
2 Tbsp. fresh squeezed lemon juice
2 tsp. finely minced garlic
½ tsp. dried oregano
½ tsp. salt

Start water boiling in a vegetable steamer or pot with a steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long. When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink. While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing. Remove drained beans from the colander into a bowl large enough to toss ingredients together. Add the cherry tomatoes and onions and toss ingredients together. Toss with desired amount of dressing and then gently mix in the sliced basil. Season salad to taste with salt and fresh-ground black pepper and serve.

–Jill Rozier, Lake Tahoe Markets